Mustard Balsamic Pork Chops

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This Mustard Balsamic Pork Chops recipe combines the tangy flavors of Dijon mustard and balsamic vinegar with the freshness of rosemary, creating a dish that is sure to impress your family and guests.

You will love this recipe because of it’s simplicity. The simple pork chop marinade has only 4 ingredients. Plus, it all comes together in one skillet for easy cleanup.

Mustard Balsamic Pork Chops Ingredients

To make this pork chop recipe, you will need the following ingredients (see the recipe card below for exact amounts):

• Pork chops: Look for thick, bone-in pork chops for the best flavor and juiciness. You can find these at most grocery stores or your local butcher.
• Olive oil
• Dijon mustard: You can use whole grain mustard for a milder flavor or spicy brown mustard for a bit more kick. Adjust the quantity according to your taste preferences.
• Balsamic vinegar: Use a good quality balsamic vinegar for the best results.
• Lemon juice
• Rosemary: Fresh rosemary works best in this recipe. You can substitute with 1 teaspoon of dried rosemary if fresh is not available. Try using thyme or sage instead of rosemary for a different flavor profile.
• Salt & Black pepper

How to Make Mustard Balsamic Pork Chops

1. In a small bowl, whisk together the Dijon mustard, balsamic vinegar, lemon juice, rosemary, salt, and black pepper until well combined.
2. Place the pork chops in a shallow dish or a resealable plastic bag. Pour the marinade over the pork chops, ensuring they are well coated. Let them marinate for at least 30 minutes, or up to 2 hours for more flavor.
3. In a large skillet, heat the olive oil over medium-high heat.
4. Remove the pork chops from the marinade, letting any excess drip off, and reserving the marinade. Place them in the hot skillet and cook for about 4-5 minutes on each side, or until they reach an internal temperature of 145°F.
5. Remove the pork chops from the skillet, and let them rest for 3-5 minutes before serving. This helps the juices redistribute, keeping the meat tender and flavorful.
6. During that time, add the rest of the marinade to the skillet and deglaze, let the sauce reduce for 5 minutes. Serve with pork chops.

Recipe Tips

• Use a meat thermometer to ensure the pork chops are cooked to perfection without overcooking them.
• Let the pork chops rest after cooking to keep them juicy and tender.

Serving Suggestions

These pork chops pair beautifully with roasted vegetables, mashed potatoes, or a fresh green salad. For a complete meal, consider serving with a side of garlic bread or a light pasta dish.

Storage Instructions

Fridge: Store any leftover pork chops in an airtight container in the refrigerator for up to 3 days.

Freezer: You can freeze the cooked pork chops. Place them in a freeze safe container. They can be frozen for up to 3 months. Thaw in the refrigerator before reheating.

Can I use boneless pork chops for this recipe?

Yes, you can use boneless pork chops, but bone-in chops tend to be juicier and more flavorful. If using boneless, be careful not to overcook them as they may dry out more quickly.

Can I marinate the pork chops overnight?

Yes, marinating overnight will enhance the flavor even more. Just make sure to keep the pork chops refrigerated while marinating.

Can I cook the pork chops in the oven instead of the skillet?

Yes, you can cook the pork chops in the oven. Preheat the oven to 375°F and bake the pork chops in an oven-safe dish for about 20-25 minutes, or until they reach an internal temperature of 145°F.

Mustard Balsamic Pork Chops

Author: Emily Pecoraro

This Mustard Balsamic Pork Chops recipe combines the tangy flavors of Dijon mustard and balsamic vinegar with the freshness of rosemary.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Main Dish Recipes

Cuisine American

Servings 2

Calories 365 kcal

Ingredients

  

1x2x3x

• ▢ 2 pork chops 1 inch thick, bone-in
• ▢ 2 tbsp olive oil
• ▢ 2 tbsp Dijon mustard
• ▢ 3 tbsp balsamic vinegar
• ▢ 1 tbsp lemon juice
• ▢ 1 tsp fresh rosemary chopped
• ▢ ½ tsp salt
• ▢ ½ tsp black pepper

Instructions

 

• In a small bowl, whisk together the Dijon mustard, balsamic vinegar, lemon juice, rosemary, salt, and black pepper until well combined.
• Place the pork chops in a shallow dish or a resealable plastic bag. Pour the marinade over the pork chops, ensuring they are well coated. Let them marinate for at least 30 minutes, or up to 2 hours for more flavor.
• In a large skillet, heat the olive oil over medium-high heat.
• Remove the pork chops from the marinade, letting any excess drip off, reserving the marinade. Place them in the hot skillet and cook for about 4-5 minutes on each side, or until they reach an internal temperature of 145°F.
• Remove the pork chops from the skillet, and let them rest for 3-5 minutes before serving. This helps the juices redistribute, keeping the meat tender and flavorful.
• During that time, add the rest of the marinade to the skillet and deglaze, let the sauce reduce for 5 minutes. Serve with pork chops.

Nutrition

Serving: 1Calories: 365kcalCarbohydrates: 6gProtein: 30gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 90mgSodium: 817mgPotassium: 564mgFiber: 1gSugar: 4gVitamin A: 21IUVitamin C: 3mgCalcium: 29mgIron: 1mg

The nutrition information is calculated using online nutrition calculators and may not be accurate. It is provided as a general guide only.

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